A Japanese-inspired starter, these truffle gyozas stuffed with truffle scented mushroom filling are first pan fried, then laid on smoked chestnut purée in a mushroom truffle milk emulsion then topped with a thick slab of torched Brie and pickled shallot. Not sure if the Brie went with the gyozas. They were not missing a creamy heavy finish. Gyozas could use more cook time for a crispier skin.